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Old 08-20-2007, 10:49 AM   #1
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Sauce Piquant










Sauce Piquante recipe

1/2 cup olive oil
1 sm. can tomato sauce
1 6 oz. can tomato paste
2 bunches green onions, chopped
1 can stewed tomatoes
1 large can mushrooms
3 bell peppers, chopped
4 red onions, chopped
3 cloves garlic, chopped
1 can Rotel tomatoes
1/2 cup celery, chopped
1 bay leaf
2 cups wine (white cooking wine)
2 cans beer
1 cup flour
Salt and pepper to taste
Meat: almost anything (3 rabbits - quartered, 4 ducks, 4 lbs. venison - cubed 2", 4 lbs. alligator - cubed 2"

Marinate all meats at least overnight. Brown meats before adding to gravy.

Make roux with olive oil, as dark or as thick as desired. Add onion, celery, green peppers, and stir over med. high heat until this cooks down. Add tomato paste, sauce, Rotel tomatoes, and stewed tomatoes. Continue cooking at med. to high heat for 1 hour stirring often, then add garlic, bay leaf, mushrooms, and 1 cup wine. Continue cooking for another 2-3 hours adding beer instead of water when needed to keep from getting too thick. Add meats to sauce and cook for 3 hours or until meat is tender. Just before turning off fire, add 1 cup of wine. A good sauce piquante cooks for up to 5 hours.
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Old 08-20-2007, 11:27 AM   #2
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Yep I watched all three.
lol
Most times I'm the first viewer.

Bravo man. That stuff looks good and I bet taste even better.

That gets a 3 Cow Rating
[smilie=dancing_cow.gif] [smilie=dancing_cow.gif] [smilie=dancing_cow.gif]
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Old 08-20-2007, 03:10 PM   #3
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Another recipe with LAGNIAPPE (Don't try to say it Boy)
http://www.recipesource.com/ethnic/amer ... c0164.html
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Old 08-20-2007, 03:26 PM   #4
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i love red fish sause piquant :P
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Old 08-20-2007, 05:27 PM   #5
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Best Video Yet...That stuff looks good JB
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Old 08-21-2007, 07:34 AM   #6
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did you use the cheese for the meatballs or just put it on top once you dish it on the plate?
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Old 08-21-2007, 08:14 AM   #7
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Damn that looks awesome JB.
I'm trying that one fo sho !

:LOL on vid#3 and the beer flavored water.
Try to find some "Steel Reserve" that's 6.0% and is $13.79 a 30 pack ... BOY!
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Old 08-28-2007, 04:52 PM   #8
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Some others you might want to try. I have tested them all and all are good.

Alligator Sauce Piquante

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside.

Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes.

Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.

Serve over cooked rice.

NOTE: Any fowl or seafood can be used in place of the alligator meat.

This is a Cajun recipe which makes a thick stew which is traditionally served over rice.


Chicken Sauce Piquante

1 cup oil
1 cup onion chopped
1 bell pepper chopped
1 cup flour
1 can 15 oz tomato sauce
1 can Rotel tomatoes w/chilies
1 bay leaf
2 cloves mashed garlic
2 quarts water
Tony Chachere seasoning to taste
1 bunch green onions chopped
2 - 8 ounce jars mushrooms
1 cup wine red or blush

Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (magnalite or black iron). Remove chicken from pan. Cook onion, onion tops, green pepper until golden brown in remaining oil. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed Ro-tel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients. Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice, green salad and garlic French bread.

Sauce Piquant

1 pound crawfish (you can also use shrimp, crabmeat, or chicken)
1/2 stick butter
1/4 cup flour
1/2 cup onions
1/2 cup bell pepper
1 can tomato sauce
2 cups water
1 can diced Ro-Tel tomatoes, drained

Make a roux - melt the butter in a heavy Dutch Oven pot; add flour. Brown the flour until it is the color of a paper bag. Add onions and bell peppers and saute a few minutes. Add the tomato sauce and Ro-Tel tomatoes. Add water and bring to a soft boil. Add crawfish or whatever you want(preseasoned) and cook on medium to low fire for 30-45 minutes.
Note - Some cooks prefer to add the seafood/crawfish in the last 10 minutes of the cooking process.

Shrimp Sauce Piquante

3/4 cup oil
3/4 cup flour
1 bunch green onions scallions
1 large onion
1 medium bell pepper
1 can 15 oz tomato sauce
1 tbsp sugar
2 pounds cleaned shrimp
1 tsp salt
2 tsp garlic powder
1 tsp black pepper
1/2 tsp red pepper
water

In a Dutch oven, make a dark brown roux with the flour and oil. Add chopped vegetables and cook until tender. Add tomato sauce, seasonings (more or less) and cook until tender. Add enough water to make it stewy. Do not forget that the shrimp will release water. Simmer approximately one and one half hours stirring to prevent sticking. Add shrimp and cook about 20 more minutes. Serve hot over rice.
Makes: 4 servings

These recipes will give you a base to work from. A recipe is a guide line, make the recipe your own.
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